Prevalence of enterotoxigenic Staphylococcus aureus in fishery products and fish processing factory workers

Simon, Sneha Susan; Sanjeev, S.

doi:10.1016/j.foodcont.2006.12.007

Cited by 90 publications

(65 citation statements)

References 18 publications

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“…S. aureus is a major component of the microbiota of animal skin, from where it can spread to food products or processing facilities in both the dairy and meat industries. In contrast, the genetic difference observed among isolates from the seafood industry might be explained by contamination that has taken place during handling and processing, with human carriers as the major original source (38). The distribution of S. aureus in the food environment may cause food contamination, which implies some risk of staphylococcal food poisoning in dairy, meat, and fish products, all of which support the growth of S. aureus.…”

Section: Discussionmentioning

confidence: 99%

Incidence of Staphylococcus aureus and Analysis of Associated Bacterial Communities on Food Industry Surfaces

Gutiérrez

Delgado

Vázquez‐Sánchez

et al. 2012

Appl Environ Microbiol

197

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bBiofilms are a common cause of food contamination with undesirable bacteria, such as pathogenic bacteria. Staphylococcus aureus is one of the major bacteria causing food-borne diseases in humans. A study designed to determine the presence of S. aureus on food contact surfaces in dairy, meat, and seafood environments and to identify coexisting microbiota has therefore been carried out. A total of 442 samples were collected, and the presence of S. aureus was confirmed in 6.1% of samples. Sixty-three S. aureus isolates were recovered and typed by random amplification of polymorphic DNA (RAPD). Profiles were clustered into four groups which were related to specific food environments. All isolates harbored some potential virulence factors such as enterotoxin production genes, biofilm formation-associated genes, antibiotic resistance, or lysogeny. PCR-denaturing gradient gel electrophoresis (PCR-DGGE) fingerprints of bacterial communities coexisting with S. aureus revealed the presence of bacteria either involved in food spoilage or of concern for food safety in all food environments. Food industry surfaces could thus be a reservoir for S. aureus forming complex communities with undesirable bacteria in multispecies biofilms. Uneven microbiological conditions were found in each food sector, which indicates the need to improve hygienic conditions in food processing facilities, particularly the removal of bacterial biofilms, to enhance the safety of food products.

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Section: Discussionmentioning

confidence: 99%

Incidence of Staphylococcus aureus and Analysis of Associated Bacterial Communities on Food Industry Surfaces

Gutiérrez

Delgado

Vázquez‐Sánchez

et al. 2012

Appl Environ Microbiol

197

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“…aureus has been recognized as an indicator of the poor hygiene of foods and processing plants, and is a major cause of food gastroenteritis worldwide (Simon and Sanjeev, 2007). S. aureus is a Gram-positive bacterium, commonly occurring in grape-like clusters.…”

Section: Introductionmentioning

confidence: 99%

Development of Predictive Growth Models for Staphylococcus aureus and Bacillus cereus on Various Food Matrices Consisting of Ready-to-Eat (RTE) Foods

Kang¹,

Kim²,

Yoon³

2010

Korean Journal for Food Science of Animal Resources

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“…When the methicillin sensitive S. aureus (MSSA) acquires the genes responsible for methicillin resistance, the organism causes higher morbidity and mortality in humans with prolonged period of hospitalisation and are called as methicillin resistant S. aureus (MRSA) (Datta and Huang, 2008). There are a few reports on the prevalence of S. aureus in fish and fishery products from local retail markets and imported samples (Ayulo et al, 1994;Simon and Sanjeev, 2007;Saito et al, 2011;Bujjamma and Padmavathi, 2015;Obaidat et al, 2015). MRSA and methicillin resistant coagulase negative staphylococci (MR-CoNS) are recognised as zoonotic multidrug resistant pathogens causing hospital and community acquired infections in humans as well as infections in animals (Dahms et al, 2014).…”

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confidence: 99%

Prevalence of methicillin resistant Staphylococcus aureus in selected seafood markets and aquaculture farms in Kerala, south-west coast of India

Murugadas

Joseph²,

Reshmi³

et al. 2016

Indian J. Fish.

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A study was carried out to understand the prevalence of methicillin-resistant Staphylococcus aureus (MRSA) in selected seafood commodities, market environment as well as in aquaculture farms in Kerala, along the south-west coast of India. Two hundred and thirty three samples comprising finfish, crustaceans, molluscs and fishery environmental samples from markets as well as aquaculture farms were collected and screened for the presence of MRSA. The S. aureus isolates obtained from the samples were checked for resistance to methicillin, oxacillin and cefoxitin by antimicrobial sensitivity test and further confirmed by oxacillin agar screening method. A multiplex PCR was employed targeting mecA, nuc and 16s rDNA genes to differentiate S. aureus and MRSA from other staphylococci. It was found that 13.4% of the samples harboured MRSA while the overall prevalence of S. aureus was found to be 36.5%. This study has clearly indicated high prevalence of methicillin resistant S. aureus strains in the seafood as well as in environmental samples from seafood markets and aquaculture farms in Kerala. The prevalence of methicillin resistant strains of staphylococci in fish indicates high risk associated with fish handlers and fish farmers. Staphylococcus aureus, a well known pathogen of hospital acquired infection and food poisoning (Khan et al., 2015), is a commensal organism of skin and mucous membrane of different species of animals as well as human beings and is not generally considered as the normal microflora of fish (Huss, 1988; Mc Carthy et al., 2012). Remarkably, 20% of individuals are persistently and 30% are transiently colonised with S. aureus in the nose (Liu, 2009). When the methicillin sensitive S. aureus (MSSA) acquires the genes responsible for methicillin resistance, the organism causes higher morbidity and mortality in humans with prolonged period of hospitalisation and are called as methicillin resistant S. aureus (MRSA) (Datta and Huang, 2008). There are a few reports on the prevalence of S. aureus in fish and fishery products from local retail markets and imported samples (Ayulo et al., 1994;Simon and Sanjeev, 2007;Saito et al., 2011;Bujjamma and Padmavathi, 2015;Obaidat et al., 2015). MRSA and methicillin resistant coagulase negative staphylococci (MR-CoNS) are recognised as zoonotic multidrug resistant pathogens causing hospital and community acquired infections in humans as well as infections in animals (Dahms et al., 2014). Resistance to methicillin is determined by mecA, encoded for low affinity penicillin binding protein PBP2A (Beck et al., 1986). Non-mecA mediated methicillin resistance in S. aureus may be due to excess production of beta-lactamase resulting in low level resistance to oxacillin called as borderline oxacillin resistant Staphylococcus aureus (BORSA) (Maalej et al., 2012) or due to presence of a novel mecA gene homologue (mecALGA251 or mecC) causing resistance to beta-lactam antibiotics (Garcia-Alvarez et al., 2011). The prevalence of MRSA in fish was first reported from Malay...

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Prevalence of enterotoxigenic Staphylococcus aureus in fishery products and fish processing factory workers

Cited by 90 publications

References 18 publications

Incidence of Staphylococcus aureus and Analysis of Associated Bacterial Communities on Food Industry Surfaces

Incidence of Staphylococcus aureus and Analysis of Associated Bacterial Communities on Food Industry Surfaces

Development of Predictive Growth Models for Staphylococcus aureus and Bacillus cereus on Various Food Matrices Consisting of Ready-to-Eat (RTE) Foods

Prevalence of methicillin resistant Staphylococcus aureus in selected seafood markets and aquaculture farms in Kerala, south-west coast of India

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